Recipe: Kohlrabi and Carrot Slaw

With winter out of the way, one vegetable I've been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name, kohlrabi. Eaten raw, it's fresh, crisp, and the ideal ingredient for a summer slaw.

This kohlrabi slaw is actually one of my favorite summer recipes. Quick and easy to make, it's a nice cool side dish to eat after a long, warm day of working in the garden, or at a sunny picnic under flowering fruit trees.

Please note that most of the vegetables in this recipe need to be grated. This goes much faster if you have a food processor with a shredding blade, or a mandoline. We highly recommend either tool as a must-have for the home kitchen.

Tester's Notes

Confession time: This was my first time using kohlrabi. I've eaten it plenty of times before and I love it. I just haven't bought it because I've never been quite sure what to do with it; nothing really spoke to me. That is until I came across Katherine's recipe.

Yes, a slaw is the perfect home for kohlrabi! It has a mild, fresh flavor and a crispness that makes it feel perfect for summer. And while I usually reserve slaws for side dishes, I've been perfectly happy eating this one on it's own for lunch.

This slaw is also lightly — and in my opinion, perfectly — dressed. Although my fiancé begged to differ. There's just enough dressing to add another layer of flavor that brings all the ingredients together. But if you prefer a more heavy-handed approach to salad dressing, I recommend doubling the recipe for the dressing.

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.